Fresh, thinly-sliced scallops are marinated in a mixture of lime juice, garlic, red onion and jalapeños - a refreshing and easy-to-make appetizer.
Steps
1
Preparing & Marinating the Scallops
Ingredients
2 large limes
1 small garlic clove
1 small jalapeno (or serrano pepper)
1/4 tsp sea salt (or to taste)
2 tbsp red onion
4 to 6 large, fresh scallops
plain crackers (optional)
To prepare the marinade, first juice the limes into a small, shallow dish.
Mince the garlic and cut the jalapeno into small dice. Depending on how much heat you like, you may want to use only 1/2 of the jalapeno and/or remove the ribs and seeds from the inside. Add the garlic and diced jalapeno to the lime juice along with the salt. Stir to combine.
Peel and cut the onion in half vertically. Slice the onion vertically into thin strips. Set aside.
Note: It is important to use very fresh scallops for this dish as they will be eaten raw.
To prepare the scallops, first remove the tough muscle from the side (if present) and discard.
Slice the scallops horizontally, into thin, even pieces. Once done, transfer to the marinade, along with the sliced red onions. Toss to combine.
Cover and transfer to the refrigerator. Let marinate for approximately 30 minutes to 1 hour or just until opaque.
Do not remove the scallops from the refrigerator until you are ready to eat them. For food safety reasons, shellfish must be kept as cold as possible. You can even place the serving dish over a bed of ice to ensure the seafood is kept very cold. Serve with plain crackers, if desired.
11 Comments
Klaus S•
Hi Kimberly,
This looks and sounds delicious.
my question is : how did you slice the scallops this way.
They look great!
Happy new year 2011!
Buy the way... i think it would be great for a new year hangover brunch. No?
To slice the scallops we simply sliced them horizontally into thin slices starting from the bottom. We will be putting out a video in the near future of this so stay tuned.
As for making this for a New Years hangover dish...you have a stronger stomach than we do :-) I can barely get water down if I am hungover let alone raw scallops. Cheers!
There are so many ways to plate ceviche. You could put it into small, elegant bowls on top of a plate with some very neutral crackers along the side or you could put it onto those individual spoons for a little bite. You might want to browse through Google images" for ideas. The main thing is to keep the ceviche cold and serve it on cold plates as it is very perishable.
Depending on how large your scallops are and how big your meal is, you might want to double it (or make 1.5 times the recipe). The scallops we used were a good 1" -inch thick and 1.5" - 2" -inches wide. Cheers!
Hi Grace - great question and absolutely you can apply this recipe to shrimp or fish! I would just stick with less fatty white fish. Thanks so much for cooking with Rouxbe! Chef Kirk
Nate, yes, Phoenix oyster mushrooms have a texture that would work well. A common handling technique when making mushroom 'ceviche' is to first sweat the mushrooms before combining with the remaining ingredients, especially if it will be served right away. But, given enough time to marinate the mushrooms, the sweating step can be skipped.
Dawn T •To slice the scallops we simply sliced them horizontally into thin slices starting from the bottom. We will be putting out a video in the near future of this so stay tuned. As for making this for a New Years hangover dish...you have a stronger stomach than we do :-) I can barely get water down if I am hungover let alone raw scallops. Cheers!
Renee L •I'm thinking of making this for an x-mas dinner starter. Any suggestions as to how you would plate it to give it an elegant look? Thanks in advance!
Kimberley S • Rouxbe Staff •There are so many ways to plate ceviche. You could put it into small, elegant bowls on top of a plate with some very neutral crackers along the side or you could put it onto those individual spoons for a little bite. You might want to browse through Google images" for ideas. The main thing is to keep the ceviche cold and serve it on cold plates as it is very perishable. Depending on how large your scallops are and how big your meal is, you might want to double it (or make 1.5 times the recipe). The scallops we used were a good 1" -inch thick and 1.5" - 2" -inches wide. Cheers!
Kirk B •Hi Grace - great question and absolutely you can apply this recipe to shrimp or fish! I would just stick with less fatty white fish. Thanks so much for cooking with Rouxbe! Chef Kirk
Eric W • Rouxbe Staff •Nate, yes, Phoenix oyster mushrooms have a texture that would work well. A common handling technique when making mushroom 'ceviche' is to first sweat the mushrooms before combining with the remaining ingredients, especially if it will be served right away. But, given enough time to marinate the mushrooms, the sweating step can be skipped.
Sandy S •Hi Colleen, Yes you can! You will just need to do a little more knife work and the bites will be slightly smaller. Enjoy! Cheers, Sandy